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instantpot.com | 17
Pressure cooking 101
Pressure cooking uses steam to raise the boiling point of water above 100ºC / 212ºF.
These high temperatures allow you to cook food way faster than normal.
(Behind the magic curtain)
When pressure cooking, the Instant Pot Pro Crisp goes through 3 stages.
Pre-heating
What you see What you don’t see Tips
The cooking
progress bar
shows Pre-heating.
The display
shows On.
While the multicooker
preheats, it vaporizes
liquid to create
steam.
Once enough steam
has built up, the oat
valve pops up and
locks the lid in place.
The time it takes the multicooker to
pressurize depends on things like food
and liquid temperature and volume.
Frozen foods have the longest pre-
heating time. For the fastest results,
thaw your food before cooking it.
No need to hang around during this
stage — trust that IP magic!
Cooking
What you see What you don’t see Tips
The cooking progress
bar moves over to
Cooking.
The display switches
to the cooking
countdown timer.
When the Instant Pot reaches
the required pressure level,
cooking begins.
It automatically maintains the
cooking pressure at High or
Low pressure throughout
cooking.
A higher pressure means a
higher temperature.
Smart Program settings
(e.g., cooking time,
pressure level, etc.) can
be adjusted at any time
during cooking.
Depressurization
What you see What you don’t see Tips
If Keep Warm is on
after cooking, the
cooking progress bar
moves over to Keep
Warm, and the timer
counts up from 00:00.
If not, the multicooker
returns to standby and
displays End.
Although food has
nished cooking, the
pressure cooker is still
pressurized and hot.
Venting the pressure
lowers the temperature
and allows you to safely
remove the lid.
Follow your recipe instructions
when choosing a venting method.
See Releasing pressure: Venting
methods on the next page for
information on safe venting
techniques.
Instant Tip: The Instant Pot cools faster
if Keep Warm is turned off!
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